Chipotle Yam and Corn Chowder
Author: 
Serves: 6 servings
 
Ingredients
  • 5 medium yams, peeled and cut into ½" cubes
  • 8 cups of vegetable stock
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp canned chipotle peppers, finely chopped
  • ½ cup red pepper, finely chopped
  • 1 cup frozen corn kernels, thawed
  • 1 tsp adobo sauce (the sauce that the chipotle peppers are canned in), or more if you like things spicier
  • 1 lime, juice and zest
  • salt and pepper to taste
Instructions
  1. Place cubed yams in a large stockpot and cover with vegetable stock. Boil for 30 minutes or until yams are completely tender.
  2. Heat oil in sauce pan. Sauté onion, garlic, chipotle and red peppers until tender, and set aside.
  3. Remove 1 cup of cooked yams from the stockpot and also set aside.
  4. Purée yams and cooking water in stockpot with hand-held mixing wand until smooth.
  5. Add corn, adobo sauce, sautéed onion mixture and lime juice and zest. Mix thoroughly.
  6. Return reserved cup of cooked yams into the stockpot. Heat until just boiling, seasoning to taste with salt and pepper.
Recipe by Bistro OneSix at https://bistroonesix.com/chipotle-yam-and-corn-chowder/